Stable Mildly Acidic Alcoholic Milk-and/or Soy Protein-Based Drink

ABSTRACT

The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH in the range from 5.2-6.5, preferably 5.2-6.2, comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. Furthermore, the invention relates to a method for preparing a stable alcoholic milk and/or soy protein-based drink with a pH in the range from 5.2-6.5, comprising as constituents at least one or more milk and/or soy proteins, alcohol and one or more stabilizers, which method comprises the following steps: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d).

The present invention relates to an alcoholic milk and/or soyprotein-based drink with a pH in the range from 5.2-6.5, preferably5.2-6.2, and to a method for preparing such drink.

Alcoholic milk and/or soy protein-based drinks have long been known inthe specialist field. These drinks are often prepared by combining amilk and/or soy product, such as for example milk or milk and cream,with alcohol. To impart a defined flavour to these alcoholic milk and/orsoy protein-based drinks, flavourings, such as for example fruitflavours, etc., are also added.

These drinks often have a pH of lower than approximately 5. These drinkswith a pH of lower than approximately 5 have been found to have toosharp an acid impression with certain flavours or combinations offlavourings, i.e. to be too acidic, and consequently the acid impressionis too strong. The flavours or combinations of flavourings are not donejustice to. It has now been found that an optimum taste sensation isobtained for many flavours if the pH of such drinks is in the range from5.2-6.5, preferably 5.2-6.2.

The natural pH of milk products and soy products is in the neutralrange. Milk and soy proteins, in particular in the presence of alcohol,are unstable at a pH of lower than 6.5. Consequently, when the pH islowered to these levels, stabilizers are added to alcohol-containingmilk and/or soy protein-based products in order to prevent agglomerationand/or segregation of the proteins.

In general, alcoholic milk and/or soy protein-based drinks are preparedby combining the constituents of milk and/or soy proteins, sugar,alcohol and preferably also cream (in the case of cream liqueur) in anaqueous medium and homogenizing the mixture formed in this way. Then,flavours and optionally colourings are added to the homogenate. Whenpreparing drinks with a pH in the acidic range (<approximately 5), themixture of constituents is brought to a pH of around 4 prior tohomogenization. In this case, at least one stabilizer also has to beadded in order to prevent agglomeration and/or segregation of the milkand/or soy proteins and to thus obtain a stable drink.

Good stabilizer systems have already been identified for the abovedrinks with a pH in the acidic range (pH<approximately 5) and in theneutral range (pH>6.5). However, in the case of a pH in the range from5.2-6.5, preferably 5.2-6.2, the above preparation method results in adrink which is insufficiently stable, even in the presence of knownstabilizers which function well at an acidic and neutral pH. This pHrange is of particular interest since very well-known and desiredflavours and combinations of flavourings, such as coffee flavour andcertain fruit flavours, such as for example the flavour of strawberry,pear, melon, apple or banana, have an optimum mildly acidic tastesensation in this pH range. Hitherto, there has been no knowledge of analcoholic milk and/or soy protein-based drink, preferably a creamliqueur, with a pH in the range from 5.2-6.5, preferably from 5.2-6.2,which is stable for a prolonged period of time.

Therefore, it is an object of the present invention to provide a stablealcoholic milk and/or soy protein-based drink, preferably a creamliqueur, with a pH in the range from 5.2-6.5, preferably from 5.2-6.2,such that this drink has a mildly acidic flavour which imparts aparticularly good taste sensation, in particular in combination withcertain flavours. Furthermore, it is an object of the present inventionto provide a method which can be used to obtain such stable alcoholicmilk and/or soy protein-based drink, preferably a cream liqueur, with apH in the range from 5.2-6.5, preferably from 5.2-6.2.

Thus, the invention relates to a stable alcoholic milk and/or soyprotein-based drink with a pH in the range from 5.2-6.5, preferably5.2-6.2, comprising at least one or more milk and/or soy proteins,alcohol and one or more stabilizers.

The drink according to the invention has a pH in the range from 5.2-6.5,preferably from 5.2-6.2, more preferably from 5.2-6.0, and mostpreferably from 5.4-6.0. In particular in the latter ranges, there hashitherto been a lack of well-stabilized systems which are stable for aprolonged period of time. It should be noted that a range from 5.2-6.5refers to a range from 5.2 to 6.5 which preferably includes the limitvalues of 5.2 and 6.5.

The above drink has a D(3,2) (volume-surface average particle sizedistribution) of less than 2.0 microns, preferably less than 1.5microns, most preferably less than 1.2 microns. The D(3,2) is preferablymeasured on a Coulter LS230 at a temperature of 20° C. and neutral pH,using tap water as dispersant.

The term “stable drink”, as used in the context of the presentapplication, refers to a drink which exhibits substantially noagglomeration or segregation when stored at room temperature, i.e. at atemperature in the range from 15-25° C., for at least 2 months,preferably at least 6 months, more preferably at least 9 months and mostpreferably at least 12 months. However, although this is less preferred,a small layer of cream or fat may appear on the liquid during storage,but in this case this layer can easily be dispersed again through thedrink by simply shaking the drink container. The drink is also stable ifthe D(3,2) after the said storage time does not deviate substantiallyfrom the D(3,2) value just after homogenization and is still less than2.0 microns, preferably less than 1.5 microns, most preferably less than1.2 microns.

The term “milk and/or soy protein-based” as used in the context of thepresent application means that the drink comprises milk and/or soyprotein as an important constituent, preferably in a quantity of atleast 0.2 percent by weight (% by weight), more preferably at least 0.5%by weight, even more preferably at least 0.6% by weight. As used herein,the term “percent by weight” or “% by weight” refers to the proportionby weight which a constituent forms of the total weight of all theconstituents. It is also possible for other proteins to be used insteadof or in addition to milk and/or soy protein, such as egg proteins,potato proteins, pea proteins and wheat proteins. However, drinksaccording to the invention based on milk and/or soy proteins arepreferred.

The term “milk protein” as used in the context of the presentapplication refers to any type of milk protein, such as for examplecasein, caseinate (sodium, potassium, calcium, magnesium caseinate ormixtures thereof), whey protein, and the like, or mixture of milkproteins, such as for example a mixture of casein, caseinate and wheyprotein. The milk proteins are preferably derived from a dairy sourcewhich simultaneously also provides an aqueous medium, such as forexample milk, skimmed milk, concentrated milk, fermented milk or milkwhich has been subjected to ultrafiltration, but can also be provided inthe form of a dairy powder preparation, such as for example milk powder,skimmed milk powder, milk powder concentrate, whey powder concentrate,whey protein concentrate or isolate, or combinations thereof, which canbe provided in an aqueous medium. Alternatively, it is possible to usecasein or caseinate preparations as source of the one or more milkproteins, optionally in combination with a dairy source as describedabove. In the case of a dairy powder preparation, it is preferred to usea preparation which comprises the total milk protein combination.Likewise in the case of a dairy source which at the same time alsoprovides an aqueous medium, it is preferred to use a source whichcomprises the total milk protein combination.

The drink may also be based on soy protein or on a combination of milkprotein and soy protein. Examples of sources of soy protein arecommercially available soy concentrates (with a protein content of20-85% by weight) and soy isolates (with a protein content of greaterthan 85% by weight; both available from ADM, US).

Another important constituent of the stable alcoholic milk and/or soyprotein-based drink is potable alcohol. The alcohol can be provided inpure form, in the form of any aqueous solution, but also in the form ofan aqueous solution which has already been flavoured, for example winesor spirits, such as for example whisky, rum, liqueurs and the like, orany combination of one or more thereof.

At a pH lower than 6.5, also in the presence of alcohol, milk and/or soyproteins are destabilized such that they exhibit agglomeration and/orsegregation. To prevent this, it is very important that one or morestabilizers be present. The stabilizer(s) used may be any stabilizerswhich are known in the specialist field for foods, such as for examplepectin, alkylene glycol alginates, such as propylene glycol alginate,carboxymethyl cellulose, locust bean gum, glycoproteins (both naturalglycoproteins, such as for example gum Arabic or fenugreek gum, andsynthetically prepared glycoproteins produced by reaction of proteinwith carbohydrates), modified starch, sucrose esters, carrageenan, guargum, sodium stearoyl lactylate (SSL), xanthan gum, gellan gum, chitosanor mixtures of two or more thereof.

Preferably the drink has a D(3,2) of less than 2.0 microns, preferablyless than 1.5 microns, more preferably less than 1.2 microns, since ithas been found that these particle size distributions give an attractivestability.

In a preferred embodiment, the drink exhibits substantially noagglomeration or segregation when stored at room temperature, i.e. at atemperature in the range from 15-25° C., for at least 2 months,preferably at least 6 months, more preferably at least 9 months, andmost preferably at least 12 months. The term “substantially noagglomeration or segregation” is also to be understood as encompassingthe possibility of a small layer of cream or fat appearing on theliquid, but this small layer can easily be dispersed through the drinkby simply shaking the drink container; this possibility is in any caseless preferred. The drink is then still stable. It is also the case thatthe drink is stable if the D(3,2) after the said storage time does notdeviate substantially from the D(3,2) value just after homogenizationand is still less than 2.0 microns, preferably less than 1.5 microns,most preferably less than 1.2 microns.

In a preferred embodiment, the drink comprises less than 0.05 g/kg oflactate and less than 0.05 g/kg of polyphosphate, since these componentsare not required for better stabilization or flavour.

In another preferred embodiment, the drink also comprises one or morefats. These fats may be any fats which are acceptable for food use, suchas for example cream, butter fat, and vegetable oil/fats, such ascoconut oil, MCT oil and soy oil. The fat content is preferably at most10% by weight, based on the total weight of the constituents.

It is preferred that the one or more fats are at least partially derivedfrom cream, since this produces a very creamy alcoholic cream liqueurwith an extraordinarily good flavour.

In yet another preferred embodiment, the drink also comprises one ormore sweeteners in order to impart a slightly sweet flavour to thedrink. Non-limiting examples of sweeteners of this type include sucrose,glucose, glucose syrup, lactose, hydrolysed lactose mixtures (glucoseand galactose), sugar substitutes, such as for example aspartame,sucralose, Acesulfam K, sorbitol, and combinations thereof.

As has already been stated above, the one or more stabilizers can beselected from any stabilizers which are customary for foods, such aspectin, alkylene glycol alginates, such as propylene glycol alginate,carboxymethyl cellulose, locust bean gum, glycoproteins (both naturalglycoproteins, such as for example gum Arabic or fenugreek gum, andsynthetically prepared glycoproteins produced by reaction of proteinwith carbohydrates), modified starch, sucrose esters, carrageenan, guargum, sodium stearoyl lactylate (SSL), xanthan gum, gellan gum andchitosan. The person skilled in this specialist field is aware of waysto determine the appropriate quantity of stabilizer.

In another preferred embodiment, the one or more stabilizers areselected from the group consisting of pectin, alkylene glycol alginates,such as propylene glycol alginate, carboxymethyl cellulose, locust beangum and glycoproteins. It has been found that particularly stable drinksare obtained if these stabilizers are used.

It is preferred that the one or more stabilizers comprise at leastalkylene glycol alginates, since these stabilizers have a better effectin the pH range of around 5.7.

More preferably, the one or more stabilizers at least comprise propyleneglycol alginate, since this stabilizer has by far the best action in thepH range in question. The propylene glycol alginate is added in asuitable quantity to stabilize the drink either alone or in combinationwith one or more further stabilizers.

In yet another preferred embodiment, the drink comprises at least0.5-10% by weight of one or more milk and/or soy proteins, at least 10%by weight of one or more fats, 0.5-40% by volume of alcohol, and 0.05-10g/L of one or more stabilizers. It has been found that a drink preparedusing these constituents has a particularly good taste sensation.

It is preferred that flavours, such as coffee flavour or certain fruitflavours, are added to the drink. As used in the context of the presentapplication, the term “flavour” encompasses all flavouring compositions,flavours and extracts which can be added to foods in order to impart adefined taste. These flavours are very well known in this specialistfield and include, for example, flavours which give the following tasteperceptions: yellow fruits (including banana, apricot, pineapple), redfruits (including strawberry, raspberry, fruits of the forest), greenfruits (including lemon, apple, pear, grape, melon), tropical fruits(including mango, coconut, lychee, guava, pomegranate), brown flavours(including coffee, chocolate, cognac, beer, caramel, honey), dairyflavours (including yoghurt, soft cheese, buttermilk), alcohol flavours,liqueurs and distillates (including beer, wine, cointreau, tequila,rum).

The drink may also comprise additional constituents, such as for examplecolourings, caramel, thickeners, flavourings, etc.

Surprisingly, it has been discovered that the above stable alcoholicdrink can be obtained by firstly bringing the mixture of ingredients toa pH of 3.5-4.5 and homogenizing it, after which the pH of thehomogenate is set to a pH from 5.2-6.5, preferably from 5.2-6.2. Thus adrink can be obtained which is stable for a prolonged period of time.

In a further aspect, the invention thus relates to a method forpreparing a stable alcoholic milk and/or soy protein-based drink with apH in the range from 5.2-6.5, preferably 5.2-6.2, comprising asconstituents at least one or more milk and/or soy proteins, alcohol andone or more stabilizers, which method comprises the following steps:

-   -   a) mixing at least a portion of the milk and/or soy proteins and        at least a portion of the stabilizers in an aqueous medium to        obtain a mixture;    -   b) setting the pH of the mixture to 3.5-4.5;    -   c) homogenizing the mixture obtained in step b) to obtain a        homogenate;    -   d) setting the pH of the homogenate to 5.2-6.5, preferably        5.2-6.2;    -   e) mixing in the alcohol and optionally a residual portion of        the milk and/or soy proteins and of the stabilizers during or        after one or more of steps a)-d).

It has been found that a drink obtained in this way has a considerablybetter mildly acidic taste for many flavours than comparable drinkswhich contain these flavours and have a pH of lower than approximately 5or higher than approximately 6.5. The thus obtained drink also has aconsiderably greater stability compared to drinks obtained by simplyhomogenizing the constituents at a pH in the range from 5.2-6.5 withouta first homogenization at an acidic pH.

The method for preparing the stable alcoholic milk and/or soyprotein-based drink comprises, as step a), the mixing of at least aportion of the milk and/or soy proteins and at least a portion of thestabilizers in an aqueous medium to obtain a mixture. It is possible toadd a portion of the milk and/or soy proteins and of the stabilizers ina first step, with the residual portion of the milk and/or soy proteinsand of the stabilizers being added and mixed in during or after one ofsteps a)-d) of the preparation method. However, it is preferred that allof the milk and/or soy proteins and all of the stabilizers are mixed instep a), so that these components can be homogenized as completely aspossible with the aqueous medium in a subsequent step, in order to thusform a stable homogenate. If the drink also contains other constituents,these constituents can likewise be added during step a).

In step b), the pH of the mixture obtained in step a) is set to a pH of3.5-4.5, preferably from 3.7-4.3, most preferably from 3.9-4.3. It isimportant to obtain such a pH in order to obtain a stable drink. Sincethe pH of milk products is in the neutral range, it is necessary to addan acid in order to lower the pH. Any food acid which is acceptable foruse in foods can be used for this acidification of the mixture ofconstituents, such as for example lactic acid, phosphoric acid, citricacid, gluconic acid, glucono-delta-lactone, ascorbic acid, malic acid,tartaric acid, etc. Fermented milk may also be a source of food acid.

In step c), the mixture with a pH in the range from 3.5-4.5 obtained instep b) is homogenized to obtain a homogenate. The homogenization can becarried out by means of any homogenization method which is known in thespecialist field, for example using a valve homogenizer (for exampleAPV), a single-stage or multi-stage homogenizer, a Microfluidizer(Microfluidics, US), an Ultra-turrax (Janke & Kunkel, Germany) or amembrane homogenizer. For example an emulsion is formed if the mixturealso comprises fats or oils, and a dispersion is formed if, for example,fat-free products or products based on skimmed milk are used.

In step d), the pH of the homogenate obtained in step c) is set to5.2-6.5, preferably 5.2-6.2. This results in a stable drink which has apH which is such that a mildly acidic drink is obtained, making thetaste sensation of many flavours extraordinarily pleasant. Any alkaliwhich is acceptable for food use can be used to increase the pH, such asfor example NaOH, KOH, NaHCO₃, Ca(OH)₂, trisodium citrate, orcombinations thereof.

Step e) involves mixing in the alcohol and optionally a residual portionof the milk and/or soy proteins and of the stabilizers during or afterone or more of steps a)-d). As has already been emphasized above, it ispreferred that virtually all of the milk and/or soy proteins andvirtually all of the stabilizers are mixed in step a), so that a stablehomogenate is obtained during or after step c). The alcohol can be mixedin during any of steps a)-d), but is preferably mixed with the milkand/or soy proteins and the stabilizers in step a).

The drink preferably has a D(3,2) of less than 2.0 microns, preferablyless than 1.5 microns, more preferably less than 1.2 microns, since thisproduces a stable drink.

In a preferred embodiment, the drink also comprises one or more fats.These fats may be all fats which are acceptable for food use, such asfor example cream, butter fat and vegetable oils/fats, such as coconutoil, MCT oil and soy oil. The person skilled in the art will readily beable to identify suitable oils and/or fats and/or combinations thereof.The fat content is preferably at most 10% by weight, based on the totalweight of the constituents. The fats can be added during or after any ofsteps a)-d), although it is preferred that they are added prior to stepc), and more preferably during step a). In that case, they canadvantageously be homogenized and incorporated in an emulsion.

It is preferred that the one or more fats are at least partially derivedfrom cream, for reasons listed above. A combination of cream with one ormore other fats and/or oils is also possible.

If the drink according to the invention comprises at least one fat otherthan cream, this fat other than cream is preferably added in step a) inorder to obtain the mixture, which mixture is homogenized prior to stepb) in order to obtain an emulsion. The pH of this emulsion canadvantageously be set in this way. If cream alone is used as source ofthe one or more fats, this homogenization step prior to step b) can beomitted, since the fat in the cream is already sufficiently welldispersed.

For the same reasons as explained above, the drink also comprises one ormore sweeteners.

In an embodiment, the one or more stabilizers are selected from thegroup consisting of pectin, alkylene glycol alginates, carboxymethylcellulose, locust bean gum, glycoproteins, modified starch, sucroseesters, carrageenan, guar gum, sodium stearoyl lactylate, xanthan gum,gellan gum and chitosan.

In another preferred embodiment, the one or more stabilizers areselected from the group consisting of pectin, alkylene glycol alginates,such as propylene glycol alginate, carboxymethyl cellulose, locust beangum and glycoproteins. It has been found that particularly stable drinksare obtained if these stabilizers are used.

It is preferred that the one or more stabilizers comprise at leastalkylene glycol alginates, since these stabilizers have a better actionin the pH range of around 5.7.

More preferably, the one or more stabilizers at least comprise propyleneglycol alginate, since this stabilizer has by far the best action in thepH range in question. The propylene glycol alginate is therefore addedin a quantity which is suitable for stabilizing the drink, either aloneor together with one or more further stabilizers.

In yet another preferred embodiment, the drink comprises at least0.5-10% by weight of one or more milk and/or soy proteins, at most 10%by weight of one of more fats, 0.5-40% by volume of alcohol, and 0.05-10g/L of one or more stabilizers. It has been found that a drink preparedusing these constituents had a particularly good taste sensation.

It is preferable for step c) to be carried out at a temperature of atleast 40° C., preferably at least 50° C., more preferably at least 60°C., and most preferably at least 70° C., since homogenization at thesetemperatures gives a better homogenate.

It is also preferable for step c) to be carried out at a pressure of atmost 400 bar, preferably at most 300 bar, more preferably at most 250bar and most preferably at most 200 bar. This produces a particularlysuitable homogenate with the correct D(3,2), which gives a particularlystable drink.

The invention will now be explained in more detail with reference to anumber of examples which, incidentally, are not intended to restrict theinvention in any way.

EXAMPLES Example 1 Mildly Acidic Cream Liqueur with Coffee Flavour

Ingredients for 1 L of liqueur: 122 g of milk, 88 g of cream (42% fat),3 g of lactic acid, 219 g of sugar, 126 g of alcohol (96%; Nedalco), 4 gof propylene glycol alginate (PGA; Profoam, FMC, the Netherlands), 3 gof coffee flavour AD-48395 (Quest), 5 g of caramel N16 (Belgosuc), 497 gof water.

The milk, cream, a portion of the sugar and PGA were mixed. A portion ofthe alcohol was added in a 50% by volume solution. Then, lactic acid wasadded until a pH of 4.0 was reached. The mixture was heated to at least70° C. and then emulsified using a two-stage homogenizer at a pressureof 200/50 bar. Then, the homogenate was cooled back down to atemperature of below 15° C. Then, the pH was adjusted to 5.7 by carefuladdition of sodium hydroxide solution. Then, the remaining sugar,alcohol, the coffee flavour and the caramel were mixed in.

Example 2 Mildly Acidic Cream Liqueur with Red Fruit Flavour

Ingredients for 1 L of liqueur: 122 g of milk, 88 g of cream, 3 g oflactic acid, 219 g of sugar, 126 g of alcohol 96%, 4 g of PGA, 7 g ofred fruit flavour QL-16385 (Quest, the Netherlands), 2 g of EurogranPonceau 4R (1% solution; Sensient Food Colors), 500 g of water.

The milk, cream, sugar and stabilizer were mixed. Lactic acid was addeduntil a pH of 4.1 was reached. The mixture was heated to at least 70° C.and then emulsified using a two-stage homogenizer at a pressure of200/50 bar. Then, the homogenate was cooled back down to a temperatureof lower than 15° C. The pH was adjusted to 5.7 by careful addition ofsodium hydroxide solution. Then, the alcohol (50% by volume solution),the red fruit flavour and the red colouring Eurogran Ponceau 4R weremixed in.

Example 3 Mildly Acidic Alcoholic Dairy Drink with Coffee Flavour

Ingredients for 1 L of liqueur: 330 g of milk, 37 g of MCT oil (DeliosS, Cognis Benelux), 5 g of phosphoric acid (Caldic), 219 g of sugar, 126g of alcohol 96%, 6 g of pectin (Pectine JMJ, Hercules), 3 g of coffeeflavour AD-48395 (Quest, the Netherlands), 5 g of caramel N16(Belgosuc), 330 g of water.

The milk, MCT oil and sugar were mixed. The mixture was heated to atleast 70° C. and then emulsified using a two-stage homogenizer at apressure of 200/50 bar. Then, the homogenate was cooled back down to atemperature of lower than 15° C. After that, the stabilizer pectin wasadded, followed by phosphoric acid until a pH of 3.8 was reached. Themixture was heated to at least 70° C. and then emulsified using atwo-stage homogenizer at a pressure of 200/50 bar. Once again, thehomogenate obtained in this way was cooled back down to a temperature oflower than 15° C. The pH was adjusted to 5.7 by careful addition ofsodium hydroxide solution. Then, the alcohol (in a 50% by volumesolution) was mixed in together with the coffee flavour and the caramel.

Example 4 Mildly Acidic Alcoholic Dairy Drink (0% Fat) with Red FruitFlavour

Ingredients for 1 L of liqueur: 330 g of skimmed milk, 3 g of lacticacid, 219 g of sugar, 126 g of alcohol 96%, 4 g of PGA, 7 g of red fruitflavour QL-16385, 2 g of Eurogran Ponceau 4R (1% solution), 380 g ofwater.

The milk, sugar and PGA were mixed. Then, lactic acid was added until apH of 4.3 was reached. The mixture was heated to at least 70° C. andthen subjected to a homogenization treatment using a two-stagehomogenizer at a pressure of 200/50 bar. The homogenate was cooled backdown to a temperature of lower than 15° C. The pH was adjusted to 5.7 bycareful addition of sodium hydroxide solution. The alcohol (in a 50% byvolume solution), the red fruit flavour and the red colouring EurogranPonceau 4R were mixed in.

Example 5 Stability Tests

A number of alcoholic milk and/or soy protein-based drinks with a pH inthe range from 5.2-6 were prepared in various ways. The stability of thedrinks was assessed visually for cream separation. Furthermore,agglomeration was assessed by means of microscopy. It was determined byparticle size analysis of the drinks that the D(3,2), after the saidstorage time, did not deviate substantially from the startingconditions, and was still less than 2 microns.

The following table presents the results. It can be seen from theresults that a drink prepared using a method according to the presentinvention remains stable for a longer period of time.

Stability (weeks) Exp. No. Process pH Final pH 20° C. Coffee 7 5.5 <4Red fruits 7 5.5 <4 Coffee 4 4 >26 Red fruits 4 4 >26 Coffee 4 5 >26 Redfruits 4 5 >26 Coffee 4 5.5 >26 Red fruits 4 5.5 >26 Coffee 4 6 >26 Redfruits 4 6 >26

Example 6 Taste Tests

A trained panel of three people was requested to compare the flavour ofa number of alcoholic milk protein-based drinks. The drinks had all beenprepared by the method according to the invention and differed by virtueof a varying final pH of the drink. The findings of the test persons aregiven in the table below. It can be seen from this table that the drinkswith a pH in the range of lower than 5 were described as “very acidic”and “sharply acidic”, while the drinks with a pH in the range from5.2-6.5 were described as “slightly acidic” and “rich”.

Person 1 Person 2 Person 3 End product with coffee flavour pH 4.1 Veryacidic, does Acidic Very acidic, not suit coffee overwhelming pH 5 Veryacidic, does Less acidic Less acidic not suit coffee pH 5.5 Betterflavour, Richer in flavour Best flavour, sharp richer pH 6.0 Bestflavour Richer in flavour Slightly acidic, rich End product with redfruit flavour pH 4.1 Very acidic, Thin and acidic Really sharply sharpacidic pH 5 Acidic, sharp “Acidic character” Slightly acidic hasdisappeared pH 5.5 Refreshingly Richer in flavour Slightly acidic,acidic alcohol bite pH 6.0 Little alcohol Richer in flavour Can nolonger be “bite”, lacks called acidic acid

1-25. (canceled) 26: A stable alcoholic milk and/or soy protein-baseddrink with a pH in the range from 5.2-6.5, comprising at least one ormore milk and/or soy proteins, alcohol and one or more stabilizers. 27:The drink according to claim 26, which has a volume-surface averageparticle size distribution D(3,2) of less than 2.0 microns. 28: Thedrink according to claim 26, wherein the drink exhibits substantially noagglomeration or segregation when stored at room temperature for atleast two months. 29: The drink according to claim 26, wherein the drinkfurther comprises one or more fats. 30: The drink according to claim 29,wherein the one or more fats are at least partially derived from cream.31: The drink according to claim 26, wherein the drink further comprisesone or more sweeteners. 32: The drink according to claim 26, wherein theone or more stabilizers are selected from the group consisting ofpectin, alkylene glycol alginates, carboxymethyl cellulose, locust beangum, glycoproteins, modified starch, sucrose esters, carrageenan, guargum, sodium stearoyl lactylate, xanthan gum, gellan gum and chitosan.33: The drink according to claim 26, wherein the one or more stabilizersare selected from the group consisting of pectin, alkylene glycolalginates, carboxymethyl cellulose, locust bean gum and glycoproteins.34: The drink according to claim 33, wherein the one or more stabilizersat least comprise alkylene glycol alginates. 35: The drink according toclaim 34, wherein the one or more stabilizers at least comprisepropylene glycol alginate. 36: The drink according to claim 26, whereinthe drink comprises at least 0.5-10% by weight of the one or more milkand/or soy proteins, at most 10% by weight of the one or more fats,0.5-40% by volume of alcohol and 0.05-10 g/L of the one or morestabilizers. 37: A method for preparing a stable alcoholic milk and/orsoy protein-based drink with a pH in the range from 5.2-6.5, comprisingas constituents at least one or more milk and/or soy proteins, alcoholand one or more stabilizers, which method comprises the following steps:a) mixing at least a portion of the milk and/or soy proteins and atleast a portion of the stabilizers in an aqueous medium to obtain amixture; b) setting the pH of the mixture to 3.5-4.5; c) homogenizingthe mixture obtained in step b) to obtain a homogenate; d) setting thepH of the homogenate to 5.2-6.5; and e) mixing in the alcohol andoptionally a residual portion of the milk and/or soy proteins and of thestabilizers during or after one or more of steps a)-d). 38: The methodaccording to claim 37, wherein the drink has a volume-surface averageparticle size distribution D(3,2) of less than 2.0 microns. 39: Themethod according to claim 37, wherein the drink exhibits substantiallyno agglomeration or segregation when stored at room temperature for atleast two months. 40: The method according to claim 37, wherein thedrink further comprises one or more fats. 41: The method according toclaim 40, wherein the one or more fats are at least partially derivedfrom cream. 42: The method according to claim 40, wherein in step a) atleast one fat other than cream is added to obtain the mixture, whichmixture is homogenized to obtain an emulsion prior to step b). 43: Themethod according to claim 37, wherein the drink further comprises one ormore sweeteners. 44: The method according to claim 37, wherein the oneor more stabilizers are selected from the group consisting of pectin,alkylene glycol alginates, carboxymethyl cellulose, locust bean gum,glycoproteins, modified starch, sucrose esters, carrageen, guar gum,sodium stearoyl lactylate, xanthan gum, gellan gum and chitosan. 45: Themethod according to claim 44, wherein the one or more stabilizers areselected from the group consisting of pectin, alkylene glycol alginates,carboxymethyl cellulose, carob bean flour and glycoproteins. 46: Themethod according to claim 45, wherein the one or more stabilizers atleast comprise alkylene glycol alginates. 47: The method according toclaim 45, in which the one or more stabilizers at least comprisepropylene glycol alginate. 48: The method according to claim 37, whereinthe drink comprises at least 0.5-10% by weight of one or more milkand/or soy proteins, at most 10% by weight of one or more fats, 0.5-40%by volume of alcohol and 0.05-10 g/L of one or more stabilizers. 49: Themethod according to claim 37, wherein step c) is carried out at atemperature of at least 40° C. 50: The method according to claim 37,wherein step c) is carried out at a pressure of at most 400 bar. 51: Themethod according to claim 37, wherein step c) is carried out at apressure of at most 250 bar. 52: The method according to claim 37,wherein step c) is carried out at a temperature of at least 60° C. 53:The method according to claim 37, wherein the drink has a pH of 5.2-6.2.54: The method according to claim 37, wherein the drink has a D(3,2) ofless than 1.5 microns. 55: The method according to claim 37, wherein thedrink has a D(3,2) of less than 1.2 microns.